When it comes to the acid in coffee, isn't it a bit counterintuitive to you: "Isn't coffee bitter?" ”
In fact, in the end, coffee is a kind of fruit, is a fruit, there must be fruit acid.
There are two categories of acid substances in coffee, the acid that makes you happy, there are malic acid, citric acid, tartaric acid, etc.; the acid that makes you unhappy, there are acetic acid, chlorogenic acid, etc.; and in the coffee roasting process, chlorogenic acid will decompose quinine acid and coffee acid, and the bitterness, astringency and sour taste of quinine acid will make the taste more unpleasant.
In the wave of specialty coffee, special attention is paid to the acid of coffee (good acids, of course).
Acid performance is a big option in coffee tasting appreciation; many coffees with good auction results also have outstanding acid performance.
It is believed that acid makes coffee more balanced in flavor and makes coffee more energetic and personal.
If you like freshly ground coffee and buy coffee from all over the world, open your taste buds and get ready to meet the sour that jumps out of the coffee.
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There are many words to describe good acid, such as "lively", "rich", "sharp", "bright", "shimmering", "fruity"; there are also some words to describe bad acid, such as "dead acid", "sour", "sour", "stinky acid".
So, where does the sour taste of coffee in the cup come from?
Terroir: The composition of the soil determines the sour taste of the fruit.
Varieties: Some varieties have outstanding sour taste, and some have a dull performance, just like different varieties of apples, with different sour and sweet tastes.
Climate and latitude: Where the temperature is low and the temperature difference between morning and evening is large, the growth cycle of plants is long, and more nutrients will be stored in the body. For coffee, this means richer flavor and more prominent acidity.
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Coffee processing method: Different treatment methods, the performance of acid is also different. The sun will have more sweetness, and the washed will have a clearer acid. One can understand this statement by comparing the performance of raisins and grapes in terms of sweetness and sourness. The fundamental reason is because in the wash process, the coffee fruit and peel are removed very early, and then the fructose and sucrose in the coffee fruit are removed, so that the acid is more obvious in the processed coffee green beans.
Roasting degree: In the process of roasting, coffee beans have been undergoing complex chemical reactions, and the result of various chemical reactions has formed the flavor spectrum of coffee. In these reactions, the first thing released is sour, sweet, and then bitter, so if you want to highlight the acid in the coffee, shallow roasting, medium roasting is good, but if the degree of roasting is too "shallow", because the fire is not enough, the coffee flavor development is not perfect, you may taste a bad green feeling, then do not expect there will be any "good acid".
Brewing method: When coffee is brewed, the coarser the coffee grinding and the shorter the brewing time, the more obvious the acidity of the coffee; and the finer the coffee grinding, the longer the brewing time (espresso is shortened by pressure), the more obvious the bitterness of the coffee. Of course, if the brewing time is short, the water temperature must be high enough, otherwise the caffeine is insufficient and it will not be a delicious cup of coffee.
Knowing where the sour taste of coffee comes from, it's easier for you to make decisions when choosing coffee, and it's easier to manipulate when brewing coffee.
After all, a good cup of coffee is the result of your own choice and judgment.
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